Peel and roughly chop the parsnips
Heat the oil in a large, deep saucepan. Add the parsnips and cook over a medium high heat until they're nicely golden all over
Add the finely chop onion and cook until softened and starting to colour
Peel and roughly chop the potato and add to the parsnips along with the salt.
Pour in the stock and milk and bring to a boil. Lower the temperature to a simmer and cook until the veg is thoroughly cooked through. This will take 15-20 minutes.
Liquidise using a blender. Add the vinegar and maple syrup. Taste and add extra salt, vinegar and/or syrup as necessary.
Serve hot with your favourite garnishes.
